Media Alert: Resources on Listeria Monocytogenes

(Washington, D.C.)-In light of recent media attention regarding listeria monocytogenes (LM), the International Food Information Council Foundation would like to offer journalists information and resources on the topic. LM is one of a number of pathogens in food that can result in a foodborne illness. LM can only grow under certain temperature and environmental conditions. In addition, there are a number of foods that support its growth such as deli meats, soft cheeses and unpasteurized milk products. For food products that do not support LM growth such as baked or cooked foods, the risk of contamination from other environmental conditions is extremely low, and the risk of potential illness is even lower.

For additional information on LM, foodborne illness, and consumer risk associated with listeriosis, the following experts can answer your questions:

Sue Snider, PhD Food Professor Animal and Food Sciences University of Delaware PH: 302-831-2524 E-mail: snider@udel.eduExpertise: Consumer food safety issues; foodborne illness; food safety education for all segments of the food system from production to consumption

Michael Doyle, PhD Professor and Center Director The University of Georgia PH: 770-228-7284 E-mail: mdoyle@uga.eduExpertise: Detection and control of foodborne bacteria and pathogens including E. coli O157:H7, campylobacter, listeria and salmonella

As always, if you would like assistance in locating other food safety or nutrition experts or additional resources, give us a call at the Foundation: Eric Mittenthal (mittenthal@ific.org) or Jania Matthews (matthews@ific.org) at 202-296-6540.